Tuesday, April 21, 2020

Braised Beef Short Ribs With Daikon

Fall off the bone succulent and tender braised short ribs infused with Asian flavours. It tasted better than the day you cooked it.

1.2kg beef short ribs
2 medium size daikon, cut into chunks
30g sliced ginger
30g garlic cloves (whole)
1 large onion, chopped
2 dried chillies (optional)
3 star anise
10g rock sugar (or brown sugar)
4 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp Chinese cooking wine
1/2 tsp cracked black pepper
salt, to taste
about 3 cups water

  • Season ribs with salt.  Heat 1/2 tbsp oil in a pot over medium high heat. Sear the ribs until brown , turning occasionally.  Transfer onto a plate.
  • In the same pot, add 1/2 tbsp oil and over low heat saute ginger, garlic cloves, dried chillies and onions until aromatic. Return ribs to the pot and add in rock sugar, light soy sauce, dark soya sauce, wine, black pepper and water (enough to cover the ribs).  Put the lid on and bring to a boil, then lower fire and simmer until ribs are almost tender (at least 2 hours). Then add in daikon.  Cook until ribs are very tender and daikon is soft.
  • Remove from fire.
  • Served with rice.

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